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Kappa & Meen Mulakittathu |
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Kappa
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| Ingredients |
Quantity |
Tapioca
Green Chilly
Coconut
Turmeric powder
Salt
Curry leaves
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1
kg
2 nos
Half
a pinch
to taste
a sprig |
| Tempering |
|
Small
onions
Mustard seeds
Curry leaves
Coconut oil
|
2
or 3 nos
1 tsp
a sprig
1 tbsp |
Method of preparation
1.Clean tapioca and dice.
2.Wash thoroughly and boil in water.
3.Drain off excess water from cooked tapioca.
4.Add salt, ground coconut, green chilly and turmeric.
5.For tempering, heat, oil and crackle mustard seeds, brown small onion slices and curry leaves
6.Put these over the stirred tapioca and serve hot.
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Meen
Mulakittathu
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| Ingredients |
Quantity |
|
Seer
fish
Red chilly powder
Coriander powder
Ginger
Garlic
Kokum
Salt
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500
g
40 g
20 g
1 piece
1 clove
15 g
to
taste
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| Tempering |
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Coconut
oil
Small
onions
Mustard seeds
Redchilly(w)
Fenugreek
Curry
leaves
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2
tbsp
2 or 3 nos
1 tsp
2 nos
a pinch
2 sprigs |
| Method
of preparation
1.
Clean the fish and cut into even-sized pieces.
2.Marinate for a while.
3.Slice ginger and garlic.
4.Smear with red chilly powder, coriander powder, salt, kokum and curry leaves.
5.Add water and cook for 5 to 10 minutes.
6.Temper with given ingredients.
Courtesy:
Thrisangu
Haven Hill Resort, Peermede, Idukki
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